Spring Vegetable Soup with Poached Eggs
Recipe type: Soup, Lunch, Dinner, First Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This soup is best served the day it's made. The asparagus and peas lose their vibrant color and the fresh herbs lose some of their punch after being refrigerated.
  • 3 Tbsp. Olive Oil
  • 2 medium Leeks, white and pale green parts cut in ¼ in. slices
  • 3 medium Carrots, cut in bite-sized chunks
  • 1 bunch Ramps (*see notes), root-ends removed, stalks diced, and leaves roughly chopped
  • 2 cloves Garlic, thinly sliced
  • 6 c. Chicken or Vegetable Stock, preferably homemade and low-sodium
  • 1 bunch (about ½ #) Asparagus, tough bottoms removed, cut in ¼ in. thick diagonal slices
  • ½ # Sugar Snap Peas, ends removed, pods cut in half
  • ½ c. Mixed Herbs (I used a combination of mint and tarragon)
  • Fresh Lemon Juice
  • 6 Eggs
  • splash of White Vinegar
  1. Heat olive oil in a heavy-bottomed soup pot. Add leeks, carrots, the diced ramp stalks, and garlic. Season with salt and sauté over medium-high heat until the leeks soften and the garlic starts to turn golden, about 5 minutes.
  2. Add the stock and bring to a boil, then reduce to a simmer. Simmer until the vegetables are tender, about 10 minutes. Add the asparagus and pea pods and continue to simmer until the asparagus and peas are crisp-tender, about 3 minutes.
  3. Meanwhile, bring a large, lidded skillet of water to a simmer. Add a splash of vinegar and a pinch of salt. Crack each egg into a teacup and gently lower into the simmering water. Turn the heat off, cover the skillet, and let the eggs poach for 4 minutes. Remove the eggs and place 1 in the bottom of each soup bowl.
  4. To finish the soup, remove from heat and stir in the chopped ramp leaves and fresh herbs. Taste and season as needed with salt, black pepper, and fresh lemon juice. Ladle the soup around the poached eggs and serve immediately.
Ramps are not always the easiest ingredient to source. If you can't find them at your farmer's market or grocery store, you could go on a foraging adventure...or just add a couple more cloves of garlic and a few handfuls of spinach or sorrel at the end.
Recipe by strawberryplum at http://www.strawberryplum.com/spring-vegetable-soup-with-poached-eggs/